Ingredients
24 slices soft white sandwich bread1 1/4 cups iceberg lettuce, finely shredded
1/2 pound ripe tomatoes, seeded, juiced and drained
1/2 pound bacon, cooked, drained and crumbled
2-3 tablespoons good quality mayonnaise
Salt and freshly ground pepper, to taste
2. Flatten each slice of bread with a rolling pin. Using a 2½-inch cookie cutter, cut 1 round from each slice of bread. Tuck the rounds into mini muffin pans and bake until lightly toasted, about 6 minutes. Cool for a few minutes then invert onto a baking rack and cool completely. (These can be made up to two days ahead of time and stored in an airtight container).
3. In a medium bowl, combine the lettuce, tomatoes, bacon and 2 tablespoons of mayonnaise to bind (if necessary, add more mayo but take care not to make the mixture soggy). Season with salt and pepper.
4. Fill each toasted bread cup with the mixture and serve immediately.
Ingredients
Pizza Dough - Homemade
1 small can of tomato sauce1/4 C freshly grated parmesan cheese
6 ounces grated mozzarella cheese
Toppings such as pepperoni, sausage, mushrooms, onions, peppers (optional)
salt and pepper
garlic powder
onion powder
italian seasoning
1. Allow the pizza dough to rise one time after making it according to the recipe. Roll the dough on a lightly floured counter top into a 18×12″ rectangle.
2. Spread on the tomato sauce (as thick or thin as you would like) then season it well by sprinkling the top with the salt, pepper, garlic powder, onion powder and italian seasoning.
3. Sprinkle on the parmesan cheese, then the mozzarella cheese. If you are adding any toppings, add those after both the cheeses. Starting on the long side, roll up the dough into a tight log. Cut into 12 even pieces and place on a lightly greased cookie sheet. Allow to rise for about 15 minutes, covered.
4. Bake for 15-20 minutes in a preheated 475 degree oven until the rolls are lightly browned. Serve hot.
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